Fresh Blueberry Pancakes with Blueberry Syrup
By The Gourmet Farm Girl
3 ½ cups all-purpose flour
1 T baking powder
1 t salt
1 cup sugar
3 eggs (room temperature)
1 stick melted butter
1 ½ cups whole milk
1 cup fresh blueberries
pinch of Nutmeg
Mix the flour, baking powder, salt, and sugar in a large bowl. In a medium size bowl lightly beat the eggs then gently stir into dry mixture (do not over mix) Combine the butter and milk in a medium size bowl and then gradually whisk mixture into the batter. The batter should be thick like a heavy cream, if not add more milk.
Heat a large seasoned griddle or a large heavy bottomed skillet over medium heat. You may need to spray with a little oil. Pour ¼ cup of the pancake batter on to the griddle and make sure not to overlap when you pour. Drop 7-8 of the blueberries on top of each pancake.
Cook until bubbles form on top of the pancake surface then flip and continue to cook until the second side is golden, about 2-3 minutes longer. If making a lot of pancakes place on a large platter and tent with foil; place in a 200 degree oven to keep warm.
Maple Blueberry Syrup
By The Gourmet Farm Girl
2 cups fresh blueberries
1 cup maple syrup
2 tablespoons sugar
2 tablespoons water
Zest of half a lemon
In a medium saucepan add blueberries, maple syrup, sugar, and lemon zest. Simmer over low heat squishing a few blueberries as they cook Let mixture reduce to a thick syrup (12-15 minutes) Remove from heat and serve at room temperature over pancakes. You can make ahead and chill overnight and re-warm before serving.
ENJOY!
Cheesy Eggs with Fresh Asparagus and Green Onions
ByThe Gourmet Farm Girl
4-5 eggs slightly beaten
2 T. Milk
Salt and pepper to taste
4-5 stalks of fresh asparagus chopped
(I heat them in the microwave for about 15-20 seconds to get them slightly tender)
2 green onions chopped
½ cup shredded blend of Monterey Jack, Cheddar, Queso Quesadilla and Asadero Cheese or any cheddar blend will work
Wisk the above together
In a heavy skillet on low to medium heat add 1-2 Tablespoons of butter and pour egg mixture in. Let it begin to cook for 20-30 seconds before stirring. Gently fold the egg mixture over and over till done. 2-3 minutes or until they are fluffy.
Make sure you do not get the heat to high. Always cook scrambled eggs at a lower temperature.
Sprinkle a little more cheese over the top and serve.
Makes 4-5 servings
Note: I use 1 egg and 1/2 T milk per person when scrambling with other ingredients
ENJOY!
